Quantity for 6 Persons.
- 3 large artichokes or 6 small ones
- 4 qts. of water
- 3 tbsps. of salt
- 2 tbsps. of vinegar
- ¼ lb. of butter
- 2½ tbsps. of flour
- ¾ pt. strong bouillon
- 1 tsp. of meat extract
- ½ wineglass Madeira or red wine
- 2 tbsps. of grated Parmesan cheese
- 4 tbsps. of champignons
- Salt to taste
- 1 pinch of pepper
Preparation: The artichokes are cleaned and prepared given under [No. 13] and cooked partly done in salt water and vinegar. Then each one is cut into half and the inside white fibers removed carefully. These pieces are put into a pot, 3 tablespoonfuls of butter, chopped champignons, cheese and ½ pt. of bouillon added, the pot covered and the artichokes stewed 2 hours, turning them over several times. The stewed artichokes are put into a vegetable dish and the dressing prepared. Heat the rest of the butter with the flour, add the artichoke liquor, the rest of the bouillon, Madeira or red wine and the meat extract. Cook this well and season with pepper and salt, then pour over the artichokes.
No. 15—CANNED ARTICHOKES.
Quantity for 6 Persons.
- 2 lb. can artichokes
- ⅛ lb. butter
- 2½ tbsps. of flour
- ¼ pt. of bouillon
- ¼ pt. sweet cream
- Juice of ½ lemon
- 1 pinch of pepper
- Salt to taste
Preparation: The canned artichokes are heated and the dressing is prepared. The butter is heated, the flour stirred in, cooked 2 minutes, the bouillon and cream added and cooked well. Season the dressing with salt, pepper and lemon juice. Take the artichokes out of the liquor and put them into this dressing to simmer 10 minutes. If you like add 3 tablespoonfuls of white wine and chopped champignons or truffles.
No. 16—SCALLOPED ARTICHOKES WITH CHEESE.
Quantity for 6 Persons.
- 3 large or 6 small artichokes
- 4 qts. of water
- 3 tbsps. of salt.
- 2 tbsps. of vinegar